The Brettanomyces Project Gets Brewed

As you can see the Brettanomyces Project has undergone a major transformation. The original posts written while I was conducting the various research and studies, can be found in the MSc. Project Archives ordered chronologically. I recently posted the entire contents from the completed dissertation titled “Pure Culture Fermentation Characteristics of Brettanomyces Yeast Species and Their Use in the Brewing Industry” under the Brettanomyces Dissertation section. The dissertation contents have been arranged into three topics, Screening of Isolation and Enumeration Media for Brettanomyces Yeasts, Propagation and Batch Culture Growth, and Pure Culture Fermentation which should make the material easier to digest. The third component to the Brettanomyces Project is this, the Current Venture section.
I’m excited to announce that I have been working on a new endeavor that will directly tie in with the Brettanomyces Project, allowing the research and knowledge gained to come full circle. I have been working hard to get Crooked Stave Artisan Beer Project off the ground and brewing beer (for more information about the brewery in planning follow the link). In order to evolve the Brettanomyces Project and further develop the research conducted in the lab setting, I will be brewing a series of 100% Brettanomyces fermented beers. The idea behind the series is to see how many 100% Brettanomyces beers I can conceptualize and develop under the Crooked Stave label. Each conceptualized beer draws inspiration from the knowledge acquired while conducting the research and is meant to give a greater insight into how various strains of Brettanomyces can be utilized. I will continue with the open source format of this site by posting details about each beer such as brewing techniques, grain bill, original gravity, and Brettanomyces yeast strains used to ferment as well as the fermentation temperature. Throughout the fermentation I plan to post updates and give insights into the beers progress as well as posting a final overview of the fermentation characteristics from data collected during fermentation. The practical aspect of brewing is important when it comes to innovation, this is a first hand look at Brettanomyces yeasts as they are used to ferment 15 bbl at a time.